This recipe is for a traditional meat tagine, which requires marinating the meat in a variety of spices overnight. If you don’t own a tagine, substitute the widest, shallowest Dutch oven or heavy skillet you have (something good for low, slow cooking). Use a tight-fitting lid or tin foil in place of the conical tagine top. Serve it with couscous or with bread.
1 teaspoon of each (ground): cinnamon, allspice, cardamom, cloves, ginger, cayenne, aniseed, nutmeg, turmeric, paprika and cumin
1 ½ pounds tender lamb or beef, cut into 1 ½ inch cubes
2 tablespoons olive oil
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 cloves of garlic, crushed
2 tablespoons fresh cilantro, chopped
1 (14.5-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can chopped tomatoes
8 cups vegetable stock, preferably homemade
½ cup prunes, stoned
2 potatoes, chopped
2 carrots, sliced
Sea salt to taste
¼ cup halved almonds, toasted
Recipe and photo courtesy of Al Wadi Al Akhdar.
COHart says: I made 2 batches – one with lamb and one with tofu. Both were outstanding and satisfied both meet lovers and vegans.
Davida says: A feast for the senses, a basmati or jasmine rice or other grain would be ideal as well a flatbread of some type would be ideal because it is ‘good to the last drop’ and you don’t want to leave any behind. I subbed chicken thighs for mine. I highly recommend this recipe!
Lois says: I went vegetarian on this (which cut the time in half) and it was delish. I served it over a grain, which helped to absorb some of the liquid. This will easily be a staple in the house.
(3)
Leave a comment